Republic Lemon Drop Recipe

Prepare glass (optional)

If you prefer a sugared rim, pour the coarse sugar onto a small plate. Rub the outside rim of a chilled coupe or martini glass with the half teaspoon of lemon juice (or water), then dip the rim into the sugar to coat. Set glass aside in the freezer or on a cooling surface.

Make watermelon syrup (if not using store-bought)

To make about 4 oz of watermelon syrup: combine 1 cup fresh seedless watermelon cubes and 1/4 cup sugar in a blender and puree until smooth. Strain through a fine mesh sieve into a small saucepan, add 1/4 cup water, bring to a gentle simmer for 2 minutes to dissolve sugar and concentrate flavor, then cool and chill. Use 1/2 oz per cocktail.

Dry shake (if using egg white)

Add Ketel One vodka (2 oz), fresh lemon juice (0.75 oz), watermelon syrup (0.5 oz), simple syrup (0.5 oz), Cointreau (0.5 oz), and egg white (0.5 unit) to a cocktail shaker. Seal and dry-shake vigorously without ice for 15–20 seconds to emulsify and build foam.

Wet shake

Add ice (about 1 cup) to the shaker (if you performed a dry shake, add ice now). Shake vigorously for 10–15 seconds until the shaker is cold to the touch and a good chill and dilution are achieved.

Strain and serve

Double-strain the cocktail into the prepared chilled coupe or martini glass using a Hawthorne strainer and fine mesh sieve to remove ice shards and any pulp. This yields a smooth, silky texture (especially with egg white).

Garnish

Float a thin lemon wheel on the foam or rest it on the rim, and add a small watermelon wedge or ball on the rim or skewer it on a cocktail pick and place across the glass. Serve immediately.

Without egg white

If you prefer not to use egg white, skip the dry shake and combine all liquid ingredients with ice, then shake and double-strain into the glass. The texture will be lighter but still balanced.